Cargando…
Phenomenology of Neapolitan Pizza Baking in a Traditional Wood-Fired Oven
Despite Neapolitan pizza is a globally renowned Italian food, its obligatory baking in wood-fired ovens has so far received little attention in the scientific community. Since heat transfer during pizza baking is not at all uniform, the main aim of this work was to analyze the phenomenology of Neapo...
| Autores principales: | , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9957212/ https://www.ncbi.nlm.nih.gov/pubmed/36832965 http://dx.doi.org/10.3390/foods12040890 |